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Fruit Salad

Name: Fruit Salad
Yield: 6 servings
Ingredients: six oranges; one can pineapple; four bananas; one-half pound California grapes; one-half pound English walnuts; one box Knox's gelatine; one and one-half cups of sugar

From The Times cook book, no. 2, 1905

Serves 6

Other fruits may be substituted.

Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

641Calories

12 gProtein

94 gCarbs

27 gFat

Full nutrition (33 nutrients)

Calories641 kcal

Protein12 g

Carbohydrates94 g

Fiber8.4 g

Sugars77 g

Total Fat27 g

Saturated Fat2.4 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat19 g

Cholesterol0 mg

Sodium9.5 mg

Potassium779 mg

Calcium113 mg

Iron1.3 mg

Magnesium95 mg

Phosphorus183 mg

Zinc1.3 mg

Copper0.7 mg

Manganese1.4 mg

Vitamin D0 mcg

Vitamin C105 mg

Vitamin A22 mcg

Vitamin E0.4 mg

Vitamin K1.1 mcg

Vitamin B60.7 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.5 mg

Folate72 mcg

Choline25 mg

Caffeine0 mg

Water221 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 46. The excerpt below is the record exactly as published.

FRUIT SALAD. Mrs. Geo. Ream, 407 South Fremont avenue.— Six oranges, oni m-jr can pineapple, four bananas, one-half pound |^ California grapes, one-half pound English wal- ^.Inuts, one box Knox's gelatine. Draw juice \ from pineapple and dissolve one and one-naif cups of sugar

Cook this with the app: pantry check, scaling, and the assistant.